To cook the rice: Follow package directions or for 1 cup rice, use 2 cups of water plus 1 tsp Flying Olive Butter EVOO. Bring to a boil, reduce heat and cook for 40 minutes, or until done.

Meanwhile, in a large, deep skillet, heat the Flying Olive Cilantro and Roasted Onion or Single Varietal over medium heat. When the oil begins to shimmer, add the onion and sauté until tender, about 5 minutes.